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POTATO CHIP QUICHE LORRAINE

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• 1 1/2 C. finely crushed potato chips
• 1 tsp. paprika
• 1 C. half-and-half
• 1 C. whipping cream
• 3 eggs, beaten
• 1/4 lb. bacon, cooked crisp and crumbled
• 2 T. sliced scallions
• 1/4 tsp. salt
• Dash each pepper and nutmeg
• 2 C. grated Swiss cheese

Combine chips and paprika; gently press into bottom and 1 1/2 inches up sides of 8-inch springform pan.

In saucepan warm half-and-half and cream; beat into eggs to blend. Stir in remaining ingredients. Pour into crust. Bake in 375ºF oven 30 to 35 minutes, until custard is set and golden. Makes 6 servings.